Sogan-Dolma (Bosnian Caramelized Onion Shells Stuffed with Spiced Rice & Herbs) – Authentic Bosnia and Herzegovina Recipe
Ingenious Bosnian specialty stuffing sweet, translucent onion shells with fragrant spiced rice and herbs.
- Country of Origin
- 🇧🇦 Bosnia and Herzegovina (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Whole yellow onion layers separated into shells, Short-grain rice and mushroom filling, Tomato-paprika broth, Sweet paprika, Dried mint
Ingredients for Sogan-Dolma (Bosnian Caramelized Onion Shells Stuffed with Spiced Rice & Herbs) (4 Servings)
- 1.25 lbs (or 2.5 cups) whole yellow onion layers separated into shells, prepped into bite-sized pieces
- 1.5 cups short-grain rice and mushroom filling, washed and trimmed
- 1 cup tomato-paprika broth
- 1 medium onion and 3 cloves garlic, finely minced with sweet paprika
- 1.5 tbsp traditional Bosnia and Herzegovina seasoning (dried mint, flat-leaf parsley, apple cider vinegar splash)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, sweet paprika, and dried mint, flat-leaf parsley, apple cider vinegar splash for 3 minutes until fragrant.
- Combine whole yellow onion layers separated into shells and short-grain rice and mushroom filling with the sautéed aromatics and layer evenly into the baking dish.
- Top with tomato-paprika broth and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.